If you think you don’t like mushrooms, yes you do. You just haven’t had them slow-simmered all day in wine, butter, and garlic yet.
All you have to do is dump everything in the crockpot around breakfast time, give it a stir every few hours or so, and you will have the most succulent, mouthwatering side dish for dinner. Boom, done. Bonus – your entire house will smell amazing.
These mushrooms are originally from the wonderful Pioneer Woman, and I’ve made them nearly every holiday for the past few years. I’ve adapted her recipe for the crockpot and they’re absolutely perfect for big dinners when you’ll be busy all day and stove space is at a premium.
I’ve converted all sorts of mushroom-haters with this magical recipe – our Thanksgiving family calls them ‘crack mushrooms’. The texture, taste, richness are all transformed by the long, slow cooking time. They truly take on a meat-like depth from the bouillon with irresistible flavor.
And it’s not just the mushrooms – we need to talk about this sauce. Oh sweet goodness, this sauce. The melding of the deep wine and rich mushrooms and of course the butter is beautiful. At the end of the meal, when you’re happily stuffed full, you’ll still find yourself tearing off a piece of bread to soak up the sauce on your plate.
- 2 lb. small mushrooms
- ⅔ bottle (2 cups) red wine
- 1 cup boiling water
- 2 chicken bouillon cubes
- 2 beef bouillon cubes
- 1 stick (½ cup) butter, sliced
- 3 cloves garlic, peeled
- 1 t. Worcestershire
- 1 t. black pepper
- 1 t. salt
- (optional but not really) crusty bread for dipping
- Combine all ingredients except salt in the crockpot.
- Set the crockpot on high and stir until the butter has melted and the bouillon has dissolved.
- Set timer for six hours and cover. Stir occasionally throughout the day.
- Uncover and continue cooking on high for three hours.
- Add salt to taste and serve with crusty bread for dipping!
You can follow Ree’s recipe to make these on the stove, they just require closer supervision and valuable stove real estate.